​Les Kincaid's

Lifestyles

 


Appetizers​

Enjoy This Recipe Courtesy of Chef Les Kincaid 

Canapé with Point Reyes Blue Cheese & Roasted Walnuts with

Caramelized Onion & Apple Relish

1 pound Point Reyes Blue Cheese crumbled
1 cup toasted walnut pieces
1/4 cup heavy cream
Kosher salt white pepper to taste
2 tablespoons olive oil
1 cup thinly sliced onions
1 cup julienne Granny Smith apples
Rice wine vinegar to taste
24 rounds French bread (2 inches by 1/4-inch), toasted
Parsley

In a food processor, fitted with a metal blade, combine the cheese, walnuts and cream. Puree until smooth. Season with salt and pepper. In a small sauté pan, over medium heat, add the oil. When the oil is hot, add the onions and apples. Season with salt and pepper. Sauté until caramelized, about 6 to 8 minutes. Remove from the heat. Stir in the vinegar to taste and cool completely. Spread a heaping spoonful of the cheese mixture over each toasted round of French bread. Garnish with a small pile of the apple-onion mixture and parsley.

Yield:  24 servings